Copycat Corner-bakery Chicken Pomodori Panini

Ingredients

• Sliced chicken breast

  Oven-roasted, fat-free, deli style

  3 slices or 63g

• Pesto Mayo

  Primal Kitchen

  1 tbsp or 15g

• Fire Roasted Crushed Tomatoes

  Muir Glen

  1 serving or 65g

• Sourdough bread

  French or vienna, Toasted

  2 slice, small or 58g

• Pure Irish Butter

  Kerrygold

  ½ tbsp or 7g

• Provolone cheese

  1 slice (1 oz) or 28g

• Basil

  Fresh

  1 leaf, whole or 0.5g

• Spinach

  Cooked, boiled, drained, with salt

  1 oz or 28g

Directions

1. Butter both slices of bread on the outside and brush the inside of the bottom slice of bread with garlic butter. 2. Layer two slices of cheese, chicken, roasted tomatoes, and fresh basil and spinach. 3. Add the last two slices of cheese and top with the second slice of bread. 4. Grill to golden perfection on panini grill, adding the pesto mayo just before removing from the grill. In case you don't have a panini grill, you can use a cast iron pan (skillet) and prepare the panini like a grilled cheese. If it has grill marks, which skillets sometimes do because they’re used for cooking steaks, then your panini will look just like Corner Bakery Cafe’s. Or, you can prepare the panini on an actual grill with low to medium hit.